The Chanticleer Societyhttp://chanticleersociety.org/forums/All Postsen-USCommunityServer 2008.5 SP2 (Build: 40407.4157)some stuff I madehttp://chanticleersociety.org/forums/thread/10538.aspxTue, 26 Sep 2017 00:23:54 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10538Ralph0http://chanticleersociety.org/forums/thread/10538.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=18&PostID=10538<p>Well, I made some allspice dram and with some leftover plum jam stock, and some just go with it, a rum - plum liqueur. &nbsp;The allspice dram is interesting, but I think the proof is a little high, made it with a mix of regular and Jamaican allspice. &nbsp;Blended it with wray and nephew and 151, same with the rum plum stuff I made, turned out AMAZING!!! &nbsp; And the proof is just right!! &nbsp; now.... &nbsp;what to make with it all!!! &nbsp; Also made some swedish punsch, minus the citrus, it is REALLY good, but honestly have no idea yet how it compares to a bottle of the regular stuff. &nbsp; Also made some bitters, I call them the gates of hell bitters because I got them completely wrong and they are beyond all description of bitter. &nbsp;Anyway, just thought I&#39;d share!!!</p>
<p>&nbsp;</p>
<p>to a<a href="http://chanticleersociety.org/cfs-file.ashx/__key/CommunityServer.Discussions.Components.Files/18/4670.liquor-i-made.jpg"><img src="http://chanticleersociety.org/resized-image.ashx/__size/550x0/__key/CommunityServer.Discussions.Components.Files/18/4670.liquor-i-made.jpg" border="0" alt="" /></a></p><div style="clear:both;"></div>hellohttp://chanticleersociety.org/forums/thread/10536.aspxMon, 11 Sep 2017 22:38:30 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10536ckruse1http://chanticleersociety.org/forums/thread/10536.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=3&PostID=10536<p>Hi Im C Kruse from Vt. &nbsp;I confess to be somewhat of a novice when it comes to cocktails. &nbsp;I became intrigued when I read Mr. DeGroff&#39;s book. &nbsp;At the moment I am partial to Bourbon and Amaro drinks, I had a memorable one at Mooo in Boston, &quot;Black Mass&quot; I belive containing Bourbon, Amer Pincon and Walnut bitters. &nbsp;I had a Don Lockwood at Per Se and that was a revelation as well.</p>
<p>Thats all for now.</p>
<p>K</p><div style="clear:both;"></div>fizzy waterhttp://chanticleersociety.org/forums/thread/10534.aspxSun, 27 Aug 2017 17:04:55 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10534Ralph1http://chanticleersociety.org/forums/thread/10534.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=18&PostID=10534<p>So I was looking through a few old drink books and i noted in a few &quot;top with apollinaris water&quot;. &nbsp;From what I can find, this was/is a german mineral water. &nbsp;I am assuming it is a lot like the Perrier/Pellegrino mineral waters you find in the stores commonly.</p>
<p>Which brings me to this, for whatever reason I have never used a sparkling mineral water in place of seltzer/club soda. &nbsp;So I am wondering... &nbsp;What do all of you think???</p><div style="clear:both;"></div>Origins of Sour Mixhttp://chanticleersociety.org/forums/thread/10529.aspxMon, 31 Jul 2017 18:11:13 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10529Robert Hess2http://chanticleersociety.org/forums/thread/10529.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=18&PostID=10529<p>I&#39;m curious as to the origins of &quot;sour mix&quot;. I&#39;ve found some details that seem to point to Holland House as maybe producing one of the first commercial versions prior to prohibition, and a push to consumers directly following prohibition. But I&#39;d like to get more details.<br />Does anyone out there have any insights?</p>
<p>According to this &quot;History&quot; page for Holland House, they apparently were selling &quot;Drink Mixers&quot; in 1887, with no further details as to exactly what these mixers were. </p>
<p><a href="http://hollandhouseflavors.com/About/The-Holland-House-History">http://hollandhouseflavors.com/About/The-Holland-House-History</a></p><div style="clear:both;"></div>my mai tai problemhttp://chanticleersociety.org/forums/thread/10516.aspxTue, 11 Apr 2017 22:49:02 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10516Ralph5http://chanticleersociety.org/forums/thread/10516.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=17&PostID=10516<p>Well, it&#39;s not so much a problem for me, quite frankly I think my mai tai is a work of pure art and is my summertime delight. &nbsp;This summer&#39;s orgeat will be a masterpiece. &nbsp;But if you look at the recipe for the original, it is, and mine is as well, a pretty boozy drink. &nbsp;Which leads me to the problem, it is just too boozy for some of the people that I have made it for. &nbsp;So, how to tame it a bit? &nbsp;I firmly believe the bastardization of the mai tai is borne out of booziness of the original formula. The idea may seem like heresy, but I have been pondering a) how to keep it as close to the original recipe as possible, and b) how to tame it just a bit.</p>
<p>So, in keeping with this I have thought about using a fuller flavor rum such as wray and newphew, but cutting the proof down to 60 or so. &nbsp;I don&#39;t want to cut the curacao, or use a lower proof (and lower quality) brand. &nbsp;You can&#39;t really do anything with lime juice proportions, or the orgeat. &nbsp;</p>
<p>Or is there &nbsp;lower proof rum already that will still give me the great flavor of rum that is a bit lower proof to make it a little less potent?</p>
<p>That&#39;s about it, just something to get a discussion going. &nbsp;not a lot of traffic on the site lately, thought this might stir up the collective thought a bit. &nbsp;Thanks!!!!</p><div style="clear:both;"></div>Problems with the Chanticleer Sitehttp://chanticleersociety.org/forums/thread/10528.aspxWed, 26 Jul 2017 17:05:11 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10528Robert Hess1http://chanticleersociety.org/forums/thread/10528.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=4&PostID=10528<p>I know things have been a little haphazard here for a while, there have been a variety of issues that have been getting in the way of proper operations. However, with fingers crossed, I&#39;ve been able to resolve them.</p>
<p>Here are some of the technical details in case you are interested...</p>
<p>There have always been problems with the site going &quot;off line&quot; due to various server and database issues. Lately I&#39;ve only been able to keep the site running for a couple of days before the dreaded &quot;Transaction Log Is Full&quot; error cropped up. Digging through the database, I discovered a table that was essentially being the event-log for the site, and it had been recording all system events that have occurred since day 1. The system I am using here didn&#39;t provide any way to work with this event log, or clear it out, so I had to do that manually. Hopefully this will put an end to the &quot;Transaction Log Full&quot; errors you might have been seeing.</p>
<p>The email system had &quot;stopped&quot; working some time ago, since the hosting service said they hadn&#39;t changed anything in the email setup, I assumed it was something wrong with the internal workings of the app I&#39;m running the site with, I dug into this for a while and couldn&#39;t find anything. Then when I dug into it again just recently, I was able to detect that indeed the hosting company HAD mad several changes in how email was being processed. I updated things appropriately, and it &quot;appears&quot; as though email alerts on messages is now working again. However, they have &quot;limits&quot; now in place that if we exceed those limits it will either simply drop those outgoing emails, or it could flag the site as a &quot;spam&quot; site and stop all outgoing emails... I&#39;ll try to watch this to see if we run into those limits through normal use.</p>
<p>If everything truly is back to normal, then we&#39;ll be back in business.</p>
<p>However, if various problems persist, I&#39;ll probably end up taking some drastic actions. I&#39;ve looked into updating the software I&#39;m using to the latest version... but the company (Talligent, which was founded by a friend of mine, who has recently left) switched to a &quot;new&quot; application, and to upgrade the system here, and migrate all of the users and posts to the new application, sounds like a rather daunting process. I may decide it is too daunting, and decide to do a full reboot instead. This would mean basically restarting from scratch. I am currently in the process of trying to write some software which will crawl the entire forum and document repository and save our discussions as a document (or set of documents) so at least all past discussions will be saved. If/When I reboot I will send an announcement out to all semi-active users to let them know they will need to re-enlist in the new system.</p>
<p>-Robert</p><div style="clear:both;"></div>Email is up and working... obviously...http://chanticleersociety.org/forums/thread/10523.aspxThu, 06 Jul 2017 00:03:44 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10523Robert Hess3http://chanticleersociety.org/forums/thread/10523.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=4&PostID=10523<p>Well, after far too long, I finally was able to fix the email pump here. So now replies to posts you were subscribed to will trigger an email notification.</p>
<p>Unfortunately, I haven&#39;t been able to figure out how to &quot;drain&quot; the mail pump of all of the backed up messages, which means you will be getting a flurry of emails about old posts.</p>
<p>If you are finding this too much of an issue, you can edit your account and change your email address to some junkmail address you might have, and redirect all of the posts there for a while. Or I suspect if you change it to a properly formed, but non-existant email address, the system will attempt to send messages there, and then ignore any failures.</p>
<p>Sorry for the inconvenience.</p>
<p>-Robert</p>
<p>&nbsp;</p><div style="clear:both;"></div>Has anyone heard anything from Paul over at Cocktail Chronicles?http://chanticleersociety.org/forums/thread/8736.aspxFri, 22 Jun 2012 16:14:08 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:8736Colleen Evans15http://chanticleersociety.org/forums/thread/8736.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=17&PostID=8736<p>It&#39;s been ages since he&#39;s posted on his blog or announced a new MxMo event...</p><div style="clear:both;"></div>question 2, anyone have a good resource?http://chanticleersociety.org/forums/thread/10517.aspxTue, 11 Apr 2017 22:58:24 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10517Ralph0http://chanticleersociety.org/forums/thread/10517.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=18&PostID=10517<p>So, although going slow, the still I have been building is slowly coming together. &nbsp;But it occurred to me that I may be putting the cart before the horse. &nbsp;The key I think would be to master the actual distillation process first so I have decided to build a small still (a cute beastie of my own imagination!!!) to practice and to use to make some flavored liqueurs based in an already pure alcohol distillate base. &nbsp;</p>
<p>Does anyone have some resources they can share for the art of making the mash? &nbsp;For instance, rum, that overlooked spirit in the micro distillery world, using potatoes for vodka and/or making brandy.</p>
<p>I do have a lot of info already, but i just wanted to get a little discussion going and see if anyone has something that might help me in my hobby laden world right now. &nbsp; Thanks!!!!!</p><div style="clear:both;"></div>Metric Measurments?http://chanticleersociety.org/forums/thread/10511.aspxTue, 21 Feb 2017 19:41:13 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10511Ralph2http://chanticleersociety.org/forums/thread/10511.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=43&PostID=10511<p>Lately at home I have been transitioning to using metric units for my drinks.&nbsp; After a bit of a struggle at first it seems to make things a lot easier.&nbsp; Especially since I have been trying to make all my drinks conform to 2 oz (60ml) &nbsp;of alcohol total per drink.&nbsp; Allows me to experiment a bit more without getting hammered after the 3rd drink.&nbsp; And when dealing with straight numbers it makes getting the ratios down (like in a vesper) easier.&nbsp; Just a topic for discussion I guess..</p><div style="clear:both;"></div>Review: Haberdasherhttp://chanticleersociety.org/forums/thread/10513.aspxTue, 21 Feb 2017 21:36:00 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10513Ralph0http://chanticleersociety.org/forums/thread/10513.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=41&PostID=10513<div class="review"><div class="title">Review: <span class="name"><a href="http://chanticleersociety.org/Guide/Listing.aspx?reviewid=7c98cfe3-e765-4dd6-935c-6933a41030b3" title="View Listing Details">Haberdasher</a></span></div><div class="address"><div class="address1">43 W San Salvador St</div><div class="locale">San Jose, CA 95113</div><div class="country">usa</div><div class="map"><a href="http://www.ChanticleerSociety.org/Guide/Map.aspx?reviewid=7c98cfe3-e765-4dd6-935c-6933a41030b3">(click to view on master map)</a></div></div><div class="info"></div><div class="legend"><span title="Style: Casual" style="font-weight:bold;">CASUAL</span> - <span title="Cost: Average" style="font-weight:bold;">$$<span style="color:Silver;">$$</span></span> - <span title="Food: Full" style="font-weight:bold;">EAT<span style="color:Silver;"></span></span> - <img src="http://chanticleersociety.org/themes/hawaii/images/Reservations-Unknown.png" width="21" height="16" style="padding:0px;vertical-align:text-bottom;" title="Reservations: Unknown" alt="" /></div><div class="summary">Great place for drink in downtown San Jose</div><div class="writeup"><p>One of my other unexpected great finds in downtown San Jose.&nbsp; This bar is located in a basement and maybe not the same vibe as other spots quickly became my favorite go to while I was there.&nbsp; Very skilled bartenders and the choice of glassware really made this place stand out.&nbsp; HIGHLY RECOMMENDED!</p></div></div>Review: Paper Planehttp://chanticleersociety.org/forums/thread/10512.aspxTue, 21 Feb 2017 21:30:54 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10512Ralph0http://chanticleersociety.org/forums/thread/10512.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=41&PostID=10512<div class="review"><div class="title">Review: <span class="name"><a href="http://chanticleersociety.org/Guide/Listing.aspx?reviewid=e2ea5571-af7f-49af-907c-3c74f27f45fb" title="View Listing Details">Paper Plane</a></span></div><div class="address"><div class="address1">72 S 1st street</div><div class="locale">San Jose, ca 95113</div><div class="country">USA</div><div class="map"><a href="http://www.ChanticleerSociety.org/Guide/Map.aspx?reviewid=e2ea5571-af7f-49af-907c-3c74f27f45fb">(click to view on master map)</a></div></div><div class="info"></div><div class="legend"><span title="Style: Modern" style="font-weight:bold;">MODERN</span> - <span title="Cost: Average" style="font-weight:bold;">$$<span style="color:Silver;">$$</span></span> - <span title="Food: Full" style="font-weight:bold;">EAT<span style="color:Silver;"></span></span> - <img src="http://chanticleersociety.org/themes/hawaii/images/Reservations-NotNeeded.png" width="21" height="16" style="padding:0px;vertical-align:text-bottom;" title="Reservations: Not Needed" alt="" /></div><div class="summary">Fantastic bar with a great selection of everything!</div><div class="writeup"><p>This was quite the find on a recent trip to San Jose.&nbsp; It is right downtown and features one of the largest selections of liquor I have seen in quite a while.&nbsp; The service was prompt and the bartenders knew when to stir and when to shake!&nbsp; It can get crowded on the weekend, and maybe a little of that younger crowd snootiness, but overall you cannot go wrong by going there.&nbsp;</p></div></div>Tool Rolluphttp://chanticleersociety.org/forums/thread/10507.aspxWed, 04 Jan 2017 06:59:45 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10507Greg Gioia3http://chanticleersociety.org/forums/thread/10507.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=46&PostID=10507<p>I&#39;d like to know what other Society members are using to transport bar tools to and from jobs. I don&#39;t bring much of my own gear to the bar I work at, but I do a fair number of mobile one-time gigs, and often have to create a bar from scratch in a venue where no bar exists. In those cases I bring my full set of tools.</p>
<p>I&#39;ve seen a number of leather and canvas rollups, all of which seem to cost $150 or more. I trust that they&#39;re worth it, but perhaps there&#39;s something a bit less costly but still durable enough for regular usage.</p>
<p>Currently I either cart stuff around tossed into plastic a tub, or in a rubber messenger bag, but things get jumbled up and bang into each other. Also, on more than one occasion I&#39;ve left something behind, which would be less likely to happen in a rollup where every tool has a place and I can see that something&#39;s missing.</p><div style="clear:both;"></div>Hello from...well, that is a bit subjective.http://chanticleersociety.org/forums/thread/10505.aspxTue, 29 Nov 2016 09:41:26 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10505Gary1http://chanticleersociety.org/forums/thread/10505.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=3&PostID=10505<p>Just recently we opened the Reed and Thistle Pub in Gagetown New Brunswick, which focuses on classic cocktails and craft beers.&nbsp; Although currently we are still doing&nbsp; renovations and property upgrades so the kitchen is closed, which makes us a Cocktail bar mostly.&nbsp; The turn of the century B&amp;B aspect is the primary focus at the moment, but the bar is my baby.</p>
<p>&nbsp; I am not a accomplished bartender in the least, with just some college experience a couple of decades ago, so lots to catch up on and learn the right way too.&nbsp; Currently I am deployed to a region in the middle east that is a prohibition nation, so reading some great books acquired through amazon and the internet is as close to alcohol as I can get for the next few months sadly.</p>
<p>&nbsp;</p>
<p>Gary</p><div style="clear:both;"></div>great bars in San Franhttp://chanticleersociety.org/forums/thread/10502.aspxTue, 08 Nov 2016 01:08:51 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10502Ralph2http://chanticleersociety.org/forums/thread/10502.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=43&PostID=10502<p>Going to be working outside of San Fran in a couple of weeks. &nbsp;Have gotten a few places I want to head to, Smugglers Cove, Whitechapel, and Comstock... &nbsp;anyone have any other suggestions for a great place to head to while I am there???</p><div style="clear:both;"></div>Summertime drink ideashttp://chanticleersociety.org/forums/thread/10496.aspxThu, 12 May 2016 18:01:48 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10496Ralph5http://chanticleersociety.org/forums/thread/10496.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=17&PostID=10496<p>So... usually when I&#39;m sitting out back for the short but wonderful Oregon summers, I love my big 3 bbq drinks.&nbsp; First is a gin and tonic, second is a mai tai, and you just cannot beat a nice cold cheap beer either for number 3.&nbsp; but I&#39;d like to try something different, I have tried in the past some &quot;summery&quot; whiskey drinks like a whiskey smash and while good... for some reason they just don&#39;t do it for me.&nbsp;&nbsp; So, for the sole reason of starting a discussion, what other summer type drinks can you suggest???</p><div style="clear:both;"></div>Bro-Vo Spiritshttp://chanticleersociety.org/forums/thread/10492.aspxFri, 29 Apr 2016 01:12:42 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10492Ralph3http://chanticleersociety.org/forums/thread/10492.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=17&PostID=10492<p>I was working in Puyallup Wa last week and on a whim picked up a bottle of this not sweet but not dry vermouth from a new distillery somewhere around the Seattle area called Bro-Vo Spirits.&nbsp; The have some interesting vermouths/amaros/liqueurs and so far I have to say the vermouth I got (think it was Pink variety) was darned interesting.&nbsp; Made me wonder about some of the other offerings they have.&nbsp;&nbsp; Worth a try if you run into them, especially since Wine World closed and I have to find a new supply of Perucchi.&nbsp; Anyway, if you run into them I highly recommend them!</p><div style="clear:both;"></div>What makes a modern classic?http://chanticleersociety.org/forums/thread/10485.aspxWed, 03 Feb 2016 12:20:49 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10485Martin Doudoroff6http://chanticleersociety.org/forums/thread/10485.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=17&PostID=10485<p><br />Yesterday, New York Times drinks writer Robert Simonson and I published the results of our project: the first critical assessment of today&rsquo;s &ldquo;Cocktail Renaissance&rdquo;.</p>
<p><span>This project was not supposed to be a feel-good, everyone-wins-a-prize or promote-my-friends-and-allies game, but a hard look back. We needed rules, and these are the ones we found:</span></p>
<p><span>1. the drink must have traveled well beyond the bar where it was created, appearing on cocktail menus throughout its native city, native country and, possibly, the world</span></p>
<p><span>2. the drink has to be popular enough with the public for it to warrant a standing place on those menus</span></p>
<p><span>3. the drink must be generally regarded by the bartending community as a significant achievement, worthy of promulgating</span></p>
<p>These rules are&mdash;of course&mdash;debatable. As is our application of these rules. I&rsquo;m posting them here in case anyone would care to discuss or challenge them, or the results of our survey. </p>
<p>These are the drinks we came up with (to-date) that we felt met the criteria unequivocally&mdash;The Modern Classics:</p>
<p>
<ul>
<li>Aperol Spritz - Corporate creation, somewhere in Italy.&nbsp;</li>
<li>Barrel-aged Negroni - Jeffrey Morgenthaler, Clyde Common, Portland, OR, 2009&nbsp;</li>
<li>Benton&rsquo;s Old Fashioned - Don Lee, PDT, New York City, 2007&nbsp;</li>
<li>Bramble - Dick Bradsell, Fred&rsquo;s Club, London, UK, 1991/2&nbsp;</li>
<li>Breakfast Martini - Salvatore Calabrese, Library Bar, Lanesborough Hotel, London, 1997&nbsp;</li>
<li>Chartreuse Swizzle - Marcovaldo Dionysos, San Francisco, 2002&nbsp;</li>
<li>Cosmopolitan - Toby Cecchini, Odeon, New York City, 1988&nbsp;</li>
<li>Earl Grey MarTEAni - Audrey Saunders, Bemelmans Bar, New York City, 2003/4&nbsp;</li>
<li>Gin Basil Smash - Joerg Meyer, Le Lion, Hamburg, Germany, 2008&nbsp;</li>
<li>Gin Gin Mule - Audrey Saunders, Beacon, New York City, USA, 2000&nbsp;</li>
<li>Gold Rush - T. J. Siegel, Milk and Honey, New York City, USA, 2001&nbsp;</li>
<li>Gunshop Fizz - Kirk Estopinal and Maksym Pazuniak, Cure, New Orleans, 2009&nbsp;</li>
<li>Jasmine - Paul Harrington, Townhouse, Emeryville, California, 1990&nbsp;</li>
<li>Oaxaca Old Fashioned - Phil Ward, Death &amp; Co, New York City, 2007&nbsp;</li>
<li>Old Cuban - Audrey Saunders, Beacon/Tonic, New York City, 2001&nbsp;</li>
<li>Paper Plane - Sam Ross, The Violet Hour, Chicago, 2007&nbsp;</li>
<li>Penicillin - Sam Ross, Milk &amp; Honey, New York City, 2005&nbsp;</li>
<li>Red Hook - Vincenzo Errico, Milk &amp; Honey, New York City, USA 2003&nbsp;</li>
<li>Tommy&rsquo;s Margarita - Julio Bermejo, Tommy&rsquo;s Mexican Restaurant, San Francisco, early 1990s&nbsp;</li>
<li>Trident - Robert Hess, Seattle, Washington, USA, 2002&nbsp;</li>
<li>Trinidad Sour - Giuseppe Gonzalez, Clover Club, Brooklyn, NY, 2008&nbsp;</li>
<li>Vodka Espresso - Dick Bradsell, Soho Brasserie, London, 1980s&nbsp;</li>
<li>White Negroni - Wayne Collins, Bordeaux, France, 2001&nbsp;</li>
</ul>
</p>
<p>&nbsp;</p>
<p>There were a lot more drinks that came close, but not quite. Full list here: http://mixologytech.com/modernclassics/recipes.html. There were a lot of personal favorites that didn&rsquo;t make the list. There were a lot of mixologists we hold in very high esteem that don&rsquo;t appear on the list. While some of those absences are eyebrow-raising, I feel they&rsquo;re perfectly explainable. To take an extreme example: I think Tony Conigliaro is a genius who creates great drinks. The problem is that nobody but Tony Conigliaro can make his drinks, consequently, they&rsquo;ll never be &ldquo;modern classics&rdquo; because they&rsquo;ll never travel and large numbers of people will never be exposed to them.</p>
<p>Thoughts?</p>
<p>&nbsp;</p>
<p>&nbsp;</p><div style="clear:both;"></div>Cocktails in Torontohttp://chanticleersociety.org/forums/thread/10483.aspxTue, 26 Jan 2016 12:47:44 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10483Vieux Carre1http://chanticleersociety.org/forums/thread/10483.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=41&PostID=10483<p>Can anyone recommend a place where a visitor can find a well-made cocktail in Toronto?</p><div style="clear:both;"></div>New to the society.http://chanticleersociety.org/forums/thread/10463.aspxTue, 08 Dec 2015 18:48:32 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10463MichaelGuiffre2http://chanticleersociety.org/forums/thread/10463.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=3&PostID=10463<p>Hello,</p>
<p>&nbsp;</p>
<p>Greetings one and all from Peabody Massachusetts. If you like Sazeracs, like I do, the best Sazerac I&#39;ve had in the area is in Salem at a place called Opus.</p>
<p>&nbsp;</p>
<p>Michael</p><div style="clear:both;"></div>The Rendezvous, Buffalo New Yorkhttp://chanticleersociety.org/forums/thread/1980.aspxWed, 25 Feb 2009 14:27:04 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:1980Robert Hess15http://chanticleersociety.org/forums/thread/1980.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=41&PostID=1980<p>A friend of mine was telling me the other day about a bar that he used to go to (in the 60&#39;s?) in Buffalo New York called the &quot;Rendezvous&quot;. He said the owner was a tad particular, and he had a few rules that customers abided by.</p>
<p>One was that you could only have two drinks, no more.</p>
<p>The other was that he would only serve you particular drinks as your second drink, based on what you had for your first.</p>
<p>My friend couldn&#39;t remember any examples of this second rule, but I assume this would be along the lines of... If you started with a Sidecar, you couldn&#39;t follow that with a Martini, but you could have a Whiskey Sour. Apparently he had some notion of cocktails which fit within particular groupings, and once you entered a grouping, you couldn&#39;t switch.</p>
<p>Does anybody have any knowledge of this bar? Apparently is it now defunct, you can find a very little bit of information about the &quot;re-opened&quot; version here: <a href="http://www.greatjoints.com/story.php?id=32">http://www.greatjoints.com/story.php?id=32</a></p>
<p>-Robert</p><div style="clear:both;"></div>my shaker conundrumhttp://chanticleersociety.org/forums/thread/10448.aspxFri, 30 Oct 2015 03:57:20 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10448Ralph3http://chanticleersociety.org/forums/thread/10448.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=43&PostID=10448<p>Well, my target beginner&nbsp;shaker finally bit the the big one.&nbsp; In the middle of shaking up this new concoction I was trying (a play on a high hat cocktail using rum...) the bottom cracked.&nbsp; Now I have been wanting a new shaker, but not sure what kind to get.&nbsp; I have to say, I had come to hate my old shaker.&nbsp; Half the time I looked like a monkey with a football trying to get it to come apart.&nbsp; The thing was possessed.&nbsp; Or is it me?&nbsp; Just as a side note, a year or so ago I was in Bar X in Salt Lake, talking to the bartender about my possessed shaker glass.&nbsp; It was really slow so he was showing me how to do it when POOF, his nice mixing glass stuck.&nbsp; It stuck so bad that it broke and he cut his hand.&nbsp; So I went to a cobbler shaker for&nbsp;now&nbsp;and it works but it&#39;s just so darned unromantic.&nbsp;&nbsp;Somehow makes all my terrible drinks seem somehow very cheap to boot.&nbsp; Right now I was planning on going with just a couple of good quality weighted tins.&nbsp; I saw this Parisian 2 piece shaker but they are so darned expensive and I could just envision myself having to get a band saw to get them apart after I touched them.&nbsp;&nbsp;Just seems anything with glass seems to hate me.&nbsp; &nbsp;In any case, anyone have any favorites or suggestions?&nbsp; Thanks!</p><div style="clear:both;"></div>Abbott's Bittershttp://chanticleersociety.org/forums/thread/10419.aspxThu, 10 Sep 2015 20:33:35 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10419Oliver H.9http://chanticleersociety.org/forums/thread/10419.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=18&PostID=10419<p class="MsoNormal"><span lang="EN-US">I&#39;ve been curious about
these for a while. They&#39;re being described as <a target="_blank" href="http://www.cocktaildb.com/ingr_detail?id=14">one of the most important
aromatic bitters brands of the twentieth century</a>, along with Peychaud&#39;s and
Angostura, yet I can&#39;t recall ever seeing Abbott&#39;s bitters referenced in any of
the old bartenders&#39; guides.</span></p>
<p class="MsoNormal"><span lang="EN-US">I know about their history,
<a target="_blank" href="https://www.youtube.com/watch?v=gZ0i3Y9yWMk">and about all the work that went into the currently available recreations</a>,
but I can&#39;t seem to find a single reference to any actual recipe.</span></p>
<p class="MsoNormal"><span lang="EN-US">Apparently, they were cited
in one of the first recipes for the Manhattan, but I&#39;ve never been able to find
a source for that. CocktailDB lists only one drink featuring Abbott&#39;s, <a target="_blank" href="http://www.cocktaildb.com/recipe_detail?id=2257">the Swan
Cocktail</a> (also unsourced), but the earliest printed recipe for that &ndash; <i>Drinks</i> by Jacques Straub, as far as I&#39;m
aware &ndash; specifies Angostura.</span></p>
<p class="MsoNormal"><span lang="EN-US">So what&#39;s the story? Am I
looking in the wrong places?</span></p><div style="clear:both;"></div>New Article on LibationLegacy.comhttp://chanticleersociety.org/forums/thread/10415.aspxMon, 07 Sep 2015 02:53:43 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10415Doug Stailey8http://chanticleersociety.org/forums/thread/10415.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=40&PostID=10415<p class="entry-title">Hazelnuts in Maraschino: The Vanished&nbsp;Garnish. Not the final word on the subject, but lots of interesting discoveries.</p>
<p class="entry-title">http://libationlegacy.com/2015/09/07/hazelnuts-in-maraschino-the-vanished-garnish</p>
<p class="entry-title">&nbsp;</p><div style="clear:both;"></div>Rye with cynar or ancho Reyes http://chanticleersociety.org/forums/thread/10407.aspxSun, 23 Aug 2015 16:51:17 GMTab16d238-d288-4c4b-8334-8811e5ee88a1:10407Robert Munson4http://chanticleersociety.org/forums/thread/10407.aspxhttp://chanticleersociety.org/forums/commentrss.aspx?SectionID=43&PostID=10407<p>Does any one have any good recipes using rye and cynar, or ancho Reyes liqueur&nbsp;</p><div style="clear:both;"></div>